Recipe courtesy of Mary Sue Milliken and Susan Feniger

Spinach Parmesan Orzo

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4-6 servings
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Ingredients

1/4 cup olive oil

3 cloves garlic, peeled and sliced

1 bunch spinach, stemmed and washed

Salt and pepper to taste

1 pound orzo

Salt

3 tablespoons fine quality olive oil

1/2 cup finely grated good quality Parmesan cheese

Directions

  1. In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve.
  2. Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4-7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately.